Simphiwe Ngema Curried Fish
This talented actress portrays the role of Thuli in Muvhango. The most courageous and challenging thing Simphiwe has ever done was performing in front of thousands of people who had been in the industry before she was even born. But through perseverance and challenges, Simphiwe has become the talented actress she is today.
She has two sisters – one older and one younger – and values her privacy. Simphiwe says she tries not to have bad habits and gets irritated with herself if she has to look for something she has misplaced. She has four dogs, her favourite celeb is Charlize Theron, and the one thing she cannot live without is her cellphone. Simphiwe, who says the most important advice she’s received is to always remain humble, adds that her favourite dish is a spicy curried fish dish.
2¾ – 3kg white fish (kabeljou / kingklip / hake / yellow tail)
4 large onions
3 cups white vinegar
½ cup water
2½ tablespoons curry powder
4 teaspoons salt
1 tablespoon turmeric
½ teaspoon cayenne pepper, optional
6 crushed fresh lemon leaves (not dried)
Ask your fishery to clean and debone the fish. Cut the fish into portions. Sprinkle with salt and pepper and put to one side. Cut the onions into thin rings. Place the sugar, curry powder, turmeric, cayenne pepper, vinegar and water in a large pot – not iron or aluminum. Add the onion rings and crushed lemon leaves and let it boil slowly for 20 to 30 minutes over medium heat. Place the fish cuts carefully and slowly into the onion mixture in the pot. Make sure it is covered and cook slowly for another 15 minutes. Scoop some gravy over the top fish pieces every now and then. Once cooked, place the fish and onions in layers into a large glass bottle or bowl and pour the gravy over. Let it cool down completely, cover and place in the fridge. It will be ready to eat after three days.